Fish and Chips

Light, flaky and fresh.

Why You'll Love This Recipe

• Pub-quality fish and chips at home.
• Crackly batter, fluffy chips.
• Weekend cooking project worth the effort.
• Better than any frozen version.
• Customize with your favorite beer.

Ingredient Notes

• Cod is traditional; haddock, pollock, or flounder also work.
• Russet potatoes have the right starch for fluffy interior, crisp exterior.
• Lager beer gives the lightest batter; stout is too heavy.

Ingredient Substitutions

• Sparkling water + 1 tsp vinegar in place of beer.
• Yukon gold potatoes for creamier chips.
• Sweet potatoes (cut thicker; reduce second fry to 2 min).

Equipment Needed

• Heavy pot or Dutch oven
• Slotted spoon or spider
• Thermometer
• Paper towels
• Wire rack

Prep Tips

• Have all batter ingredients dry until the last minute; mix just before frying.
• Cut chips uniform thickness for even cooking.

Instructions

1. 1

   Gather and prep: 1 lb white fish fillets, 1 cup flour, 1 beer, 1 potatoes, 1 tbsp oil, 1 tsp salt, 1/2 tsp black pepper. chop the vegetables into even pieces before you start cooking.

2. 2

   Cut potatoes, fry in oil twice for chips.

3. 3

   Whisk flour and beer for batter.

4. 4

   Dip fish, fry until golden 5 min. Fish is done at 125–130°F and flakes easily with a fork; do not overcook.

Artsi Pro Tips

• Double-fry the chips — once to cook, once to crisp.
• Ice-cold beer for the batter; warm beer kills the crackle.
• Salt the chips the instant they leave the oil.

Common Mistakes

• One-fry chips — never get truly crisp.
• Batter sitting too long — loses carbonation.
• Oil too cool — soggy, greasy result.

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